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October is also the month for quails, goose liver pate and possibly truffle soup, although the size of the truffles is decreasing as the price rises this year.
Alain leans to what he calls the nouvelle cuisine in French cooking, with light sauces which “enhance the food rather than cover it up", and a lesson from the Chinese, who, Alain insists, know how to cook vegetables better than anyone else.
"We French have a tendency to overcook all our vegetables," he says.
But while some things are new, others are very old, including some of the recipes, which have been handed down from generation to generation.
"The recipe for this cake goes back to 900," as Celeste points to a creation.
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